A wide glass jar with chia pudding and pomegranate sauce layered.

Chai Spiced Chia Pudding

Recipe: (Serves 1 as a hearty breakfast, or 2 as part of a meal) Print it Here

3 tablespoon Chia seeds
1 Cup Unsweetened almond milk
2 teaspoon Maple syrup or sweetener of choice (optional)
½  teaspoon Cinnamon
¼ teaspoon Ground ginger
⅛ - ¼ teaspoon Ground cardamon
1 teaspoon vanilla
pinch of ground cloves

Procedure:

Mix all ingredients together. Be sure to mix the chia into the milk thoroughly, otherwise you will end up with a chunky pudding. Let sit for 1 hour or in the refrigerator overnight.

After chia has sat and soaked up all the liquid, spoon ½ the mixture into a bowl. Layer ½ the pomegranate sauce (recipe below) over the chia pudding and top with the rest of the pudding mixture. Spoon the remaining sauce on top.

Pink Peppercorn and Pomegranate Sauce

Recipe: 

½ Cup Pomegranate seeds
½ Cup Raspberries, fresh or thawed
½ teaspoon Pink peppercorns, crushed
Zest of ½ a orange

Procedure:

Mix all the ingredients together.

17 Comments

  1. The seeds of pomegranates are totally edible, but I know some people aren't crazy for the texture. I personally enjoy to chew and eat the whole seed.

  2. Hello Nicole! Feel free to use any milk alternative - soy, hemp, oat, rice, etc. If you drink dairy, you may even want to try cow or goat 🙂

  3. Hello Nicole! Feel free to use any milk alternative - soy, hemp, oat, rice, etc. If you drink dairy, you may even want to try cow or goat 🙂

  4. Hello Robyn,

    So sorry to hear that you didn't like the pudding. The texture of chia pudding isn't for everyone, and I guess neither are the spices. If you want to try something less spiced, I recommend maybe just using a little cinnamon, or a dash of vanilla. Another option is to heat the almond milk and lightly steep some herb chai tea in it until it reaches a flavour you like, and use that for the base of the pudding. Best of luck with being vegan.

    All the best,

    Sophie <3

  5. Hello Robyn,

    So sorry to hear that you didn't like the pudding. The texture of chia pudding isn't for everyone, and I guess neither are the spices. If you want to try something less spiced, I recommend maybe just using a little cinnamon, or a dash of vanilla. Another option is to heat the almond milk and lightly steep some herb chai tea in it until it reaches a flavour you like, and use that for the base of the pudding. Best of luck with being vegan.

    All the best,

    Sophie <3

  6. I made the pudding last night to have for breakfast this morning and it did not go well. I followed the recipe to the letter and it was very over-spiced. Not a recipe I would suggest. Or if you do want to try it, go much lighter on the spices that what is listed in the recipe.

  7. That is absolutely stunning! So much good texture going on. I'll have to try this next time I get my hands on some pomegranate 🙂

  8. That is absolutely stunning! So much good texture going on. I'll have to try this next time I get my hands on some pomegranate 🙂

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